In a medium bowl, whisk together the vanilla Greek yogurt and unsweetened vanilla almond milk until smooth and well combined. This creates a creamy liquid base that will soften the oats as they sit overnight. Add the rolled oats, chia seeds, and fresh blueberries to the wet mixture and stir well to ensure all the oats are evenly coated and there are no dry pockets. The chia seeds will help thicken the mixture and add nutritional value.

Divide the oat mixture from Step 1 equally between two mason jars or containers, filling each halfway. Spoon 1 tablespoon of peanut butter into the center of each jar, then top with 1 tablespoon of blueberry jam—I like to layer them this way so you get pockets of flavor and richness rather than everything being mixed together uniformly. Divide the remaining oat mixture equally between the jars, covering the peanut butter and jam layers completely. Cover the jars and refrigerate for at least 3 hours, though overnight is ideal for the best texture and flavor melding.

Remove the jars from the refrigerator and give them a good stir to combine all the layers. The oats should have absorbed the liquid and have a creamy, pudding-like consistency. If the mixture seems too thick, add a splash more almond milk and stir. Eat straight from the jar or transfer to a bowl, and enjoy cold or microwave for 30-60 seconds if you prefer it warm.